Directions

Sprinkle the salmon with salt and pepper. In a large skillet, heat the oil over medium-high heat.

Sear the salmon on both sides, for about 3 minutes per side. Combine the preserves and mustard, and pour the mixture over the salmon. Cover the salmon and simmer on low heat for about 6 minutes.

Remove the salmon with a slotted spoon and keep warm. Add the vinegar to the pan and bring to boiling. Lower the heat and simmer for 3 to 4 minutes, until the sauce is reduced by one third. Add the blueberries and heat through. Serve the sauce over the salmon.